This homemade vegan banana bread with dark chocolate chips is so fresh and tasty. It’s quite easy to make in one bowl and a great way to use up extra bananas. Try it for your breakfast, brunch, or a snack!
Making your own baked goods means you can choose healthy ingredients – and also make it super moist and delicious if you’re using this recipe. This banana bread is one of my favorites, and I hope it will become one of yours, too. Unlike many quick banana bread recipes or boxed mixes loaded with sugar, butter or oil, eggs, and refined flour, this is a healthier version.
This decadent bread is made with a vegan yogurt alternative. You won’t miss the eggs, butter, or milk. It is also a terrific snack. Enjoy sweets? Pack a slice with you for work – better than donuts or a trip to the vending machine! Send some with a kid for a snack at school, or save it for an after-school snack.
Benefits of Plant-Based Diets
This banana bread is a terrific inclusion in a plant-based diet. Folks who choose a diet centered on plants seem to have a lot of health advantages. Vegan and plant-based diets are associated with a lower risk for obesity, cancer, and other chronic diseases. For example, the large cohort EPIC-Oxford study found that over a seventeen-year period vegetarians, people who eat fish, and people who eat less meat all have a lower risk of developing Type 2 diabetes than omnivores.
Banana Bread Ingredient Notes
Ground Flaxseed – this is mixed with water. Not only does it replace the egg in the recipe, but it also adds important nutrients like alpha-linolenic acid (an omega-3 fatty acid), fiber, and lignans, according to this article from the Cleveland Clinic.
Plant-Based Yogurt – I used a cashew yogurt alternative for this bread. It provides moisture and monounsaturated fats. It also works with baking soda to help the bread rise and give it a fluffy texture. You can substitute a different plant-based yogurt like coconut or soy.
Dark Chocolate- I suggest a bar that contains 50 – 80% cocoa for this recipe. I usually buy it at Aldi or Trader Joe’s. The higher the percentage of cocoa in dark chocolate, the less sugar it will contain. You could substitute blueberries or cranberries instead of dark chocolate also. You can also use vegan chocolate chips.
Flour: this recipe calls for 50% of each white whole wheat flour and all-purpose flour. White whole wheat flour is nice to use if you can find it in place of the regular whole wheat flour – it has a lighter color and flavor.
Brown Sugar – I suggest organic brown sugar to ensure it is vegan, If you want a lower amount of sugar, I would try a sucralose baking blend sugar substitute.
Variations: Add in a half-cup of chopped walnuts, pecans, sliced almonds, raisins, dried cranberries, or blueberries for variety!
Baking Tips
First, let the ground flaxseed sit with warm water for 5 – 10 minutes while you gather and measure your other ingredients. I microwaved the water first for 30 seconds. Then it will form a gel with the ground flaxseeds.
Next, mix the bananas, vegan yogurt, olive oil, and brown sugar. Add the flaxseed and water mixture. Mix this well with a potato masher or whisk. If you start with frozen bananas, let them defrost first or microwave them for a couple of minutes and they will be much easier to mix.
Then, add the flours, baking soda, baking powder, cinnamon, and salt with the dark chocolate chunks. Mix these lightly just until combined. Don’t use the whisk now – a wooden spoon works best.
Use a 9 x 5 loaf pan: either nonstick or spray a regular pan with nonstick spray. Bake at 350 degrees F for about 50 minutes until the top of the bread is lightly browned. A toothpick inserted should come out clean.
Storage
Once the bread cools completely, place it in a covered container and keep it at room temperature for up to 3 days. This bread also freezes very well and stays fresh in the freezer for up to 3 months.
More Recipes You May Enjoy:
- Homemade Vegan Apple Cinnamon Bread with Walnuts
- Orange Cranberry Oatmeal Muffins
- Banana Sourdough Pancakes with Walnuts (Vegan)
- Amazing Spiced Carrot Raisin Muffins
- The Best Chocolate Banana Smoothie
- Chocolate Peanut Butter Covered Banana Chunks with Pistachios
- 5-Minute Double Chocolate Pumpkin Mug Cake
And here are some other Vegetarian Breakfast Ideas.
Banana Bread with Dark Chocolate Chunks
Ingredients
Equipment
Method
- Preheat the oven to 350° F. If you're not using a nonstick loaf pan, spray your pan with non-stick spray or line it with parchment paper.
- Combine the ground flaxseeds with the warm water in a small bowl and mix them together well.
- In a large bowl, mix the bananas, plant-based yogurt, olive oil, and brown sugar. Add the flaxseed and water. Mix these ingredients well with a potato masher or whisk until they are smooth.
- Add the white whole wheat and all-purpose flours, baking soda, baking powder, cinnamon, and salt to the mixture and stir just until they are combined. Don't overbeat the batter or the bread can come out tough.
- Add the chocolate chunks and mix until they are combined. You can reserve a tablespoon of them to sprinkle on top of the bread if you wish.
- Pour the batter into the pan and spread it out evenly with a rubber spatula or the back of a spoon. Bake the bread for about 50 minutes. Insert a toothpick into the top middle part of the bread to check doneness: it should come out dry and the top of the bread should be lightly browned.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Thank you to Forager Project for the free product.
Have you tried this banana bread? I would love to know how you liked it. Please leave a rating and comment here, or post a photo and tag me on Instagram @melissatraubrd!
Updated: 7/17/25. Originally published: 2/24/20
Millie is a HUGE chocolate banana bread fan; she reckons this one looks yummy!
I love banana bread and this looks delicious (especially the addition of chocolate!!!) Can’t wait to try this.
Gosh this looks good. Banana bread is such a crowd pleaser and it’s been far too long since I made any. Love your vegan version with cinnamon and chocolatey chunks.
I’ve not come across cashew yoghurt, though I’ve been using almond yoghurt through Veganuary.
Thank you for the comment, Choclette. I have not tried almond yogurt before. The cashew yogurt I have used is from Forager. I am not sure if they are international.